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    Home » Recipes » Beef Recipes

    Espresso Grilled T-Bone with Poached Egg & Hollandaise Sauce

    25 mins | Yield 2 | January 26, 2018 | Updated: June 9, 2022 by Kita | This post includes affiliate links. As an Amazon Associate, we earn from qualifying purchases.

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    Steak and eggs level up with this killer espresso rubbed t-bone with a poached egg and quick pan hollandaise sauce. Perfect for dinner or a big beefy classic brunch. 

    This is one of my favorite meals to make when I really want to impress someone. Coffee makes an amazing rub on red meat and when seared to perfection and topped with a luxurious egg, it’s hard to beat. That is until you add a hollandaise sauce. Then, there’s no beating it.

    But first, it starts with a great steak….

    How to pick a cut of beef:

    What are you looking for when you are picking out a cut of beef?

    Sure, the cut comes first, always dependant on what recipe you are cooking. But, after that, there are so many choices on the label that it can be hard to know which is the perfect choice for your needs.

    This can quickly become a heated debate across many kitchens, as we live in a region where we can pick from conventionally raised beef to organic hormone-free grass-fed no-antibiotic beef if we desire. Check out my post on beef labels, for a quick recap of what common market labels mean when you are feeling overwhelmed by the choices at the counter.

    How to pick a steak:

    At the market, when I am choosing a steak for myself, I look at the marbling and colour.

    From there, I love to look over the grades, and if I can afford it, and am grilling a simple steak, like this one here, I will spring for a Prime cut. Enough fat to add the right amount of flavor as the steak quickly cooks over the grill.

    I wish it was more complicated than that, and yes, my choices to change depending on the paycheck or offered sales that week. I am also, when I have the means, likely to purchase directly from a small butcher. But really, it’s cut (for the recipe), size, colour, and marbling for me.

    For the Espresso Grilled T-Bone with Poached Egg and Hollandaise Sauce

    Now, onto this brunch menu….

    Seriously, as much as I am a fan of a runny-yolked fried egg, this steak and eggs brunch took things to a whole new level.

    Start with searing your steak, and while that is on the grill getting the job done, whip up the velvety hollandaise before pulling the steak off the grill to rest. As the steak rests (an integral part of the process), make the egg.

    It sounds hard, I know, but I promise, as long as you prep your ingredients ahead of time, this breezes together. You can even use your side burner if your grill has one for the hollandaise and eggs.

    Poach, don’t fry the eggs.

    If you have the time, the few minutes it took to poach the egg and whip up the hollandaise turn a campfire brunch into a gourmet experience. The best part is, it looks complicated, but really isn’t.

    Just make sure you have a backup egg in case this is your first time poaching to perfection.

    Bring on the beef.

    Tools Used for this Recipe:

    • Heavy Bottomed Pan for poaching eggs
    • Gas Grill
    • (Don’t have a gas grill? Try this grill pan instead)
    • Digital Thermometer
    • Slate Board, for serving. Don’t cut on this.
    • Jacobson Salt

    Need more steak inspiration? Check out these recipes:

    • Perfect Pan Seared Rib-Eye Steak 
    • Rustic Grilled Bavette Steak 
    • Steak Frites with Rosemary Duck Fat Fries
    • Grilled Coffee Crusted Flank Steak Salad

    If you’ve tried my Espresso Grilled T-Bone Steak recipe, or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on  Twitter and Facebook.

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    5 from 3 votes

    Espresso Grilled T-bone Steak with Poached Egg & Hollandaise Sauce

    Wake up to the perfect breakfast. This espresso rubbed grilled t-bone steak is next level with a perfect egg and creamy hollandaise sauce atop. 
    Course: Main Course
    Cuisine: American
    Author: Kita Roberts
    Prep Time5 mins
    Cook Time20 mins
    5 mins
    Total Time25 mins
    Servings: 2
    Calories: 1065kcal

    Ingredients

    For the Steak

    • 1 tablespoon espresso rub
    • 1 teas coarse sea salt
    • 1.5 lbs t-bone steak
    • tomatoes on the vine
    • arugula

    For the Hollandaise Sauce

    • 4 to 5 fresh thyme sprigs
    • 4 to 5 tbsp butter
    • 2 egg yolks
    • 1 teas water
    • ¼ teaspoon cayenne pepper
    • ½ lemon juiced
    • ¼ teaspoon salt

    For the Poached Egg

    • 1 teas white vinegar
    • 1 egg

    Instructions

    For the Steak

    • Preheat your grill for indirect heat, making a 2-zone fire by lighting 2 burners on a 3 or 4 burner gas grill or arranging your coals to one side of a traditional grill.
    • Rub the steak with the espresso seasoning and sprinkle with salt while the grill is heating. 
    • Grill the steak over medium-high heat, until cooked to the desired temperature for doneness. 
    • Allow to rest before slicing and serving. 

    For the Hollandaise Sauce

    • Remove the fresh thyme from the sprigs and set aside. 
    • In a heavy-bottomed saucepan, whisk the egg yolks, water, and lemon juice. 
    • Whisk the egg yolks over medium-low heat until they have doubled in size and are thickening. 
    • Off heat, add the butter, whisking in a tablespoon at a time until completely incorporated into a creamy sauce. 
    • Add the cayenne and thyme leaves. Season with salt and serve immediately. 

    For the Poached Egg

    • Crack egg into a small, easy to handle, dish to make adding to the water easier. 
    • Bring a 2 quart pot of water to a rolling boil. Reduce heat to keep the boil steady, but not as violent. 
    • Add the vinegar. 
    • Stir the water a bit to create a vortex and gently slide the egg into the center. 
    • Allow the egg to poach for 3 to 4 minutes, until the white is set. 
    • Remove with a slotted spoon to drain. 

    Serve

    • Spread a little hollandaise over a clean plate and top with fresh arugula.
    • Nestle the steak on the greens.
    • Carefully add the poached egg over the steak.
    • Spoon hollandaise over the top and garnished with charred tomatoes.
    • Season with salt and pepper if desired and serve.

    Nutrition

    Nutrition Facts
    Espresso Grilled T-bone Steak with Poached Egg & Hollandaise Sauce
    Amount Per Serving (1 g)
    Calories 1065 Calories from Fat 720
    % Daily Value*
    Fat 80g123%
    Saturated Fat 37g231%
    Trans Fat 1g
    Polyunsaturated Fat 4g
    Monounsaturated Fat 31g
    Cholesterol 528mg176%
    Sodium 1879mg82%
    Potassium 1251mg36%
    Carbohydrates 6g2%
    Fiber 1g4%
    Sugar 1g1%
    Protein 77g154%
    Vitamin A 1273IU25%
    Vitamin C 18mg22%
    Calcium 83mg8%
    Iron 8mg44%
    * Percent Daily Values are based on a 2000 calorie diet. Nutrition information provided is an estimate. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.
    Made My Recipe?Mention @girlcarnivore and tag #girlcarnivore!

    See the Web Store for Espresso Grilled T-Bone with Poached Egg and Hollandaise Sauce

    Steak and eggs level up with this killer espresso rubbed t-bone with a poached egg and quick pan hollandaise sauce. 
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    « In the Know: What do the labels on Beef mean?
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    About Kita

    Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

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    Comments

    1. Bradley says

      May 14, 2021 at 9:36 pm

      5 stars
      Amazing content !! Will be using this recipe ASAP, thank you for all the specific instructions to follow step by step. I’ll take photo and let you know how it goes😊

      Reply

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